Workshop with Bubble Bev: When Action Learning Becomes a Concrete Experience

Within the Master’s in Food Communication and Marketing at the University of Gastronomic Sciences in Pollenzo, collaboration with partner companies represents a cornerstone of the educational path and, for us students, a privileged moment where theory meets practice, making food and wine communication a living experience.

The workshop with Bubble Bev, held on November 7 and 8, was a perfect example of all this.

A Sparkling Encounter Between Brand and Students

Bubble Bev operates in the innovative non-alcoholic beverage sector, with a particular focus on naturalness, ingredient quality, and supply chain sustainability. Their mission is to propose a new way to experience the “beverage moment,” combining pleasure, creativity, and wellness in line with recent consumer trends.

During the two-day workshop, company representatives brought a real challenge into the classroom: to imagine a new product accompanied by a communication and marketing concept to enhance the Iessi brand and expand its dialogue with a young, aware audience.

The workshop's structure was dynamic and participatory, alternating between presentations, discussions, and group work sessions. From the very first hours, the atmosphere was informal and stimulating: questions, curiosity, and laughter accompanied every stage of the work.

Three Projects, Three Visions

Divided into teams, we students developed three distinct projects, each with a different creative and strategic approach.

Each group interpreted Bubble Bev’s personality through different languages and tools — from digital communication to experiential approaches, brand positioning to storytelling strategies — designing a beverage aligned with Iessi’s product line.

At the end of the workshop, each team presented their project directly to the company representatives, receiving specific and constructive feedback.

For many of us, it was the first real interaction with a company in the sector: an opportunity to experience teamwork, time management, and the ability to transform a brief into a concrete idea.

At the end of the second day, Federica Rubeo and Nick Ranghino from Bubble Bev, along with Nicolas Maiarelli from Iessi, selected the most interesting project among those presented. The winning project will also have the opportunity to become a real product: BUBBLE Bev will produce a limited edition of the selected concept as a spin-off of IESSI, with proceeds going to FEBA (European Food Banks Federation). A concrete recognition that gives value to the work done and allows us students to see our ideas come to life, while also generating a positive impact.

Action Learning in Action

The workshop with Bubble Bev represented a prime example of action learning, the teaching method that defines the UNISG path.

We were called to “do,” to get hands-on with ideas and face real challenges proposed by partner companies.

This approach allowed us to immediately apply the knowledge acquired in class, confronting a real situation and the concrete needs of a business. At the same time, it fostered the development of essential soft skills — from creative thinking to strategic communication, to managing a complex project — guiding us through a journey that brought us closer to the way professionals in the sector work.

What emerged was an authentic learning experience that integrated the academic dimension with the professional context and made us active protagonists of our own learning.

An Opportunity to Strengthen the Dialogue Between Students and Business

The workshop was also an opportunity to strengthen the dialogue between us students and the business world, highlighting the importance of direct interaction between those who study and those who operate in the market. Bubble Bev, for its part, was able to gather fresh ideas, new perspectives, and innovative concepts born from the minds of us young food communicators.

An Experience to Remember

Beyond the concrete results, what made the workshop special was the atmosphere of enthusiasm and participation.

The two days in Pollenzo passed between brainstorming sessions, tastings, and informal discussions: an intense yet fun experience that fostered connections and inspiration.

As many of us noted, “it was one of the most engaging moments of the master’s,” turning into an opportunity to truly understand how a brand in the food & beverage sector is born and communicated.

Conclusion: Learning by Doing, with the Right Partners

The workshop with Bubble Bev strengthens collaboration between UNISG and supporting companies and demonstrates that it’s not just a networking opportunity but a true educational experience.

We young people can transform knowledge into competence, while companies find in Pollenzo a place to listen to new ideas and discover talents in a continuous reciprocal flow of ideas.

In two intense and fun days, Bubble Bev and the students of the Master’s in Food Communication and Marketing demonstrated that learning can — and must — be a living, shared experience, and, just like the bubbles in Bubble Bev, full of energy and creativity.